Directions

1Combine brown sugar, cinnamon and nutmeg (optional) in a small bowl and set aside.

2Combine warm milk, yeast, 1 tablespoon sweet rice flour and 1 tablespoon sugar in a measuring cup, stirring until well blended. Cover with a towel and set aside for 5 to 10 minutes until mixture becomes foamy.

3Mix eggs and canola oil together in a small bowl and set aside.

4Lightly grease a 9-inch round cake pan.

5Mix brown rice flour mix, xanthan gum, salt, and remaining 3 tablespoons sweet rice flour and 3 tablespoons sugar in large bowl of electric mixer. Add warm milk/yeast mixture, egg and oil to the bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 3 minutes.

6Liberally spread rice flour over surface of a wooden board and lightly flour hands. Use a spatula to move dough out onto the wooden board in a ball shape. Dough will be sticky. Roll dough around in the rice flour until it is lightly covered. Gently press into a 12x8-inch rectangle with your hands.

7Lightly brush melted butter over top of rolled dough and sprinkle with brown sugar and cinnamon mixture. Starting with 8-inch side, carefully roll dough jellyroll fashion. Do not roll dough tightly; the individual rolls will rise better if they are more loosely rolled.

9Carefully arrange slices in prepared cake pan so that they do not touch (put six around the outside of the pan and two in the middle.) Cover with a light cloth and let rise in a warm place until rolls have doubled or more in size and have filled pan (80 degrees is ideal and almost essential for this very heavy dough to rise in 1 to 1½ hours.)

10Preheat oven to 375 degrees. Place rolls in center of oven and bake about 20 minutes, until light golden and cooked through.

11Combine confectioners’ sugar, milk and vanilla in a small bowl and stir until smooth and creamy. Spoon over top of rolls. Serve warm.

16 COMMENTS

How can you claim that this is a healthy recipe and then have canola oil as one of it’s ingredients? Healthier choices would be Avocado oil or Tea Seed Oil…both flavorless and great for recipes & for high heat cooking.
Also, when I looked at the length of the ingredient list, there was no way I was going to try this recipe. It needs to be a “user friendly” recipe that novices and advanced cooks/bakers can make easily.

Hi Bernadette! Perhaps you might want to try another cinnamon roll recipe that we have on our site that might work better for you. However, we don’t claim that it’s “healthy” – as there are many definitions of healthy. However, all of our recipes are gluten free.

I copied & will try this recipe. As for the earlier user complaint—Why get your knickers in a wad? (old time, I know–but says it all)–just substitute avocado oil for the canola oi. This is GLUTEN FREE & does not propose to ‘be all’. I don’t like the taste (or use) nutmeg either (I know it’s optional)–but that doesn’t mean I’ll flop around because it’s in the recipe. This recipe looks very cook-user friendly. Thanks.

Loved these! They took awhile (regular cinnamon rolls do too), but not difficult to make. I substituted coconut sugar for refined, and it worked out great! I may try grated orange zest on top next time! My whole family loved the treat – even my non-gluten-free eaters! Thanks for another great recipe from gf & more!

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Gluten Free & More is a lifestyle guide to achieving better health. It is written with your needs in mind but is not a substitute for consulting with your physician or other health care providers. The publisher and authors are not responsible for any adverse effects or consequences resulting from the use of the suggestions, products or procedures that appear in this magazine. All matters regarding your health should be supervised by a licensed health care physician.